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Honey Cake with Whipped Cream Frosting

Honey Cake with Whipped Cream Frosting

520kcal
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Prep 20 minutes
Cook 30 minutes
1 hour
Total 1 hour 50 minutes
This Honey Cake with Whipped Cream Frosting is a soft, moist, and lightly sweet dessert layered with airy whipped cream and natural honey flavor. The cake has a delicate crumb, warm floral sweetness from honey, and a creamy, cloud-like frosting that melts in your mouth. Perfect for birthdays, tea-time, celebrations, or any cozy homemade dessert craving, this cake is simple to prepare yet looks beautifully elegant when served chilled.
Servings 8 servings
Course Dessert
Cuisine American

Ingredients

  • For the Honey Cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup honey
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • For Whipped Cream Frosting
  • 2 cups heavy whipping cream cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 –2 tbsp honey optional for flavor

Equipment

  • Mixing bowls (large and medium)
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Sifter for flour
  • 8-inch or 9-inch round cake pans (2)
  • Parchment paper
  • Spatula
  • Cooling rack
  • Offset spatula (for frosting)

Method

  1. Step 1: Prepare the Oven and Pans
    Honey Cake with Whipped Cream Frosting
  2. Preheat the oven to 175°C (350°F). Grease cake pans and line them with parchment paper to prevent sticking.
  3. Step 2: Mix Dry Ingredients
    Honey Cake with Whipped Cream Frosting
  4. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  5. Step 3: Cream Butter and Sugar
    Honey Cake with Whipped Cream Frosting
  6. In a large bowl, beat butter and sugar until light and fluffy. This step helps create a soft and airy cake texture.
  7. Step 4: Add Honey and Eggs
    Honey Cake with Whipped Cream Frosting
  8. Mix in honey, then add eggs one at a time, beating well after each addition. Add vanilla extract.
  9. Step 5: Combine Wet and Dry Ingredients
    Honey Cake with Whipped Cream Frosting
  10. Alternate adding dry ingredients and milk into the batter. Mix gently until smooth—do not overmix.
  11. Step 6: Bake the Cake
  12. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on a rack.
  13. Step 7: Prepare Whipped Cream Frosting
  14. Beat cold whipping cream, powdered sugar, vanilla, and honey until soft peaks form. Do not overwhip.
  15. Step 8: Assemble the Cake
  16. Place one cake layer on a plate, spread whipped cream evenly, then add the second layer. Frost the top and sides smoothly.
  17. Step 9: Chill and Serve
    Honey Cake with Whipped Cream Frosting
  18. Refrigerate for at least 1 hour before serving for best texture and flavor.

Nutrition

Serving63gCalories520kcalCarbohydrates63gProtein6gFat40gSaturated Fat25gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat0.5gCholesterol83mgSodium113mgPotassium132mgFiber1gSugar41gVitamin A225IUVitamin C2mgCalcium73mgIron1mg

Notes

  • Use cold cream for stable whipped frosting.
  • Do not overmix batter to keep the cake soft and fluffy.
  • Chill the cake before slicing for clean layers.
  • Add fruits like strawberries or blueberries for a fresh twist.
  • Honey flavor deepens after a few hours, making the cake even tastier the next day.
  • For extra richness, brush cake layers lightly with warm honey syrup before frosting.
 

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